6 Inch Cake Recipes

6 Inch Cake Recipes – Learn how to make a deliciously soft and buttery 6-inch vanilla cake, plus a dozen other cake flavors for your smaller 6-inch cake pans. These are perfect for smaller gatherings and much easier to decorate too!

More and more over the past few years, I’m seeing questions about adapting large layer cake recipes to fit smaller 6-inch cake pans. 6-inch cakes are very popular, yet most traditional cake recipes don’t scale to the smaller size.

6 Inch Cake Recipes

6 Inch Cake Recipes

But last year, I discovered an easy fix when I made a 6-inch birthday cake. I no longer adapted the cake recipes to fit the size of the smallest cake pan. Instead, I started using cake batter from my CUPCAKE recipes. (And most of my cupcake recipes are actually adapted from the larger cake variety, so the job is already done!)

Vanilla Cake Recipe (video)

I know it’s nothing groundbreaking, but it was a total light bulb moment because I suddenly had dozens of flavors of 6-inch cake to bake. I love the 6 inch size for children’s birthday cakes, small gatherings and celebrations or bridal/baby showers where there are many other desserts. And when it comes to decorating, 6 inches is a very unintimidating size cake!

Cupcake batter that makes about 12-15 cupcakes is the perfect amount for a 6-inch, 3-layer cake. A dozen cupcakes usually requires about 3-4 cups of cake batter, which is divided neatly between 3 6-inch cake layers. This means you can essentially turn any batch of cupcakes into a little layer cake. I’ve tried it several times with many different flavors, but I usually stick to the vanilla cake and chocolate cake, which are made with my vanilla cupcakes and chocolate cupcakes, respectively.

All 6-inch cake layers take approximately 18-21 minutes at 350°F (177°C). You need about 2.5 to 3 cups of frosting for a 6-inch, 3-layer cake, which is usually the amount used for 1 dozen cupcakes. Any frosting recipe paired with the cupcakes listed would be perfect. 🙂

Once you’ve chosen your batter for 6-inch cakes, it’s time to start preparing the cake pans. First, make sure you have quality 6-inch cake pans. I started using Fat Daddio’s 6-inch cake pans last year and loved them so much that I replaced my 9- and 8-inch cake pans with the Fat Daddio brand. From one baker to another – these pans are incredible quality for the price. Do not work with this brand, just a true fan.

Inch Vanilla Cake

The smaller the cake, the more difficult it will be to detach it neatly from the pan. Here’s my guaranteed fix so your 6-inch cake layers just slide right out:

I usually keep a stack of parchment rolls handy in case I’m in a hurry to get a pie in the oven. For cake emergencies, of course.

You need about 2.5-3 cups of frosting to frost a 6-inch 3-layer cake. Frostings matching the cupcake recipes listed above are enough for your 6-inch cake, such as vanilla buttercream or chocolate buttercream. Assembling and decorating a 6-inch cake is like putting together a larger cake, but the smaller sizes are definitely easier to work with.

6 Inch Cake Recipes

Because this is a small cake, it’s easy to pick it up with a pair of flat spatulas and carefully transfer it to a cake stand or platter. You can also use cake boards, which are cardboard cutouts that provide a solid base for your cake if you need to move it to another surface.

Easy Classic Vanilla Layer Cake

PS: I bought the teal cake stand pictured from Home Goods and unfortunately I can’t find a link for you! Be sure to find a cake stand that is approximately 8 inches in diameter to comfortably fit the 6 inch cake.

Learn how to make a deliciously soft and buttery 6-inch vanilla cake, plus a dozen other cake flavors for your smaller 6-inch cake pans. 6 inch cakes are perfect for smaller gatherings and much easier to decorate too!

Are you new to this site? This series of emails is a great place to start. I’ll walk you through some of my most popular recipes and show you exactly why they work.

Sally McKenney is a professional food photographer, cookbook author and baker. Her kitchen-tested recipes and detailed tutorials give readers the knowledge and confidence to cook from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.

Air Fryer Vanilla Cake (small Batch 6 Inch Cake)

This series of emails is a great place to start. I’ll walk you through some of my most popular recipes and show you exactly why they work. even a dessert just for two. Sometimes you don’t need a big cake.

You might just need a small smash cake or maybe there are only a few people in your family, then this mini 6-inch two-layer cake is the perfect size.

This mini vanilla cake is not only pretty, but it’s from scratch, it’s moist, and it’s full of vanilla flavor. There are two layers of vanilla cake, so it’s all covered in a rich vanilla buttercream frosting.

6 Inch Cake Recipes

You can decorate this mini layer cake however you like, or you can just leave it plain for an easy dessert.

How To Scale A Recipe For Cake To Fit Any Pan

Hey there! Before you scroll, there’s a lot of great stuff in the post!… including the FAQ section, which could answer any questions you might have about this recipe. Have fun!

Now let’s talk about just some of the ingredients found in cake and buttercream recipes. (The list of ALL ingredients is in the recipe card below.)

All-Purpose Flour: This recipe calls for simple all-purpose flour…don’t worry about getting cake flour or other special ingredients. Just make sure when you measure out the flour, you put it in the measuring cup so it doesn’t overflow. (See more on this in the FAQ section below.)

Unsalted butter: This will be used for both the cake and the buttercream. You’ll need to make sure it reaches room temperature (don’t microwave it) before using it.

The Perfect One Bowl Chocolate Cake Recipe

Sour Cream: That’s the star of this vanilla cake. The sour cream in the cakes really helps give them a smooth texture, makes them super moist and also brings out the taste.

Vanilla Extract: Make sure you don’t skip this one because that’s what will give the vanilla cake a good vanilla flavor. If you have access to vanilla bean paste, that’s even better.

Let’s talk about how to make this mini vanilla cake. (Detailed instructions are also in the recipe card below.)

6 Inch Cake Recipes

First, you’ll need to preheat the oven to 350 degrees F. Then grease and flour (or spray) two 2-inch deep 6-inch round cake pans.

Small Cake Recipes (6 Inch Cake Recipes)

Make sure you also set the butter to come to room temperature on its own. You can cut it into pieces and it will heat up faster.

Then, in a large bowl, add the dry ingredients (flour, sugar, baking powder, and salt) and whisk together.

In another bowl, add the liquid ingredients (oil, egg, sour cream, milk and vanilla) and whisk together until everything is smooth.

Now, the mixing method for this cake is called the reverse cream method. You can get a really soft cake using this and it is used when there is a high sugar to flour ratio. I actually find this method easier than the old skimming method.

Red Velvet Layer Cake (6 Inch)

So to do this, you will add the butter bits to the dry mixture and mix with an electric mixer on medium speed as you add the butter.

Stir until the mixture resembles a coarse sand-like consistency. You basically want the butter to coat the dry mix.

Make sure you scrape down the sides of the bowl and then mix again until all ingredients are well incorporated. Be very careful not to over mix at this point.

6 Inch Cake Recipes

Pour the batter into the prepared pans and be sure to level it well. Bake in a 350 degree F oven for about 40-45 minutes.

Inch Vanilla Layer Cake

Add the confectioner’s, salt, vanilla, and 2 tablespoons milk and stir over low heat until combined, then over medium to medium-high heat until well blended. Be sure to scrape the sides of the bowl, then mix again.

Check the consistency and if it is too thick add another spoonful of milk and mix well. Cover tightly and set aside while the cake cools.

Once the cake layers are out of the oven, let them cool on a wire rack, in the trays, for about 10-15 minutes.

Now invert the cakes onto the racks and let them cool completely before coating them with the buttercream.

Vegan Vanilla Birthday Cake Without Eggs

The tops of these cake layers flatten out a bit as they cool, but you can also level the tops with a flattening knife for decorating.

In general, you could probably classify any cake smaller than an 8-inch cake as a mini cake. This mini cake recipe is for a 6-inch, two-layer cake.

This cake will serve about 8 people. If you cut larger sizes, it

6 Inch Cake Recipes

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